Friday, July 1, 2011

Nicole and I love great breakfast food and this year we decided to have a Fourth of July family brunch. The last several days we have been trying out some of our favorite breakfast bakes, and we thought we would share them with you. Our sweet sister-in law, Brandy, introduced us to this blueberry french toast bake several years ago. It is heavenly, especially once it's topped with powdered sugar and syrup! This recipe comes from good ol' Betty Crocker.

Blueberry & Pecan French Toast Bake

1/2 cup flour

1 1/2 cups milk

1 tablespoon sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

6 eggs

10 slices french bread or Texas Toast cut into 1" cubes

1 package (8oz) cream cheese cut into 1/2" cubes

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

powdered sugar, if desired

blueberry or maple syrup, if desired

Generously grease 9x13 pan.

Beat flour, milk, sugar, vanilla, salt, and eggs in a large bowl with hand beater until smooth.

Stir in bread cubes until coated.

Pour bread mixture into casserole dish.

Top evenly with cream cheese, blueberries, and nuts.

Cover and refrigerate at least 1 hour, but no longer than 24 hours.

Heat oven to 400 degrees.

Uncover and bake 20-25 minutes or until golden brown.

Sprinkle with powdered sugar and serve with syrup.

It is soooooo good! I do have to warn you that this bake is more of an adult favorite. I'm so sad that my kids hate nuts, cream cheese....and yes...blueberries. But we love it! :)

5 comments:

I think it looks DIVINE! And like you, my kids would hate it, too, LOL!! But there's nothing wrong with making it in two smaller pans and dividing the batch in half... just add some cinnamon for the kiddos and omit the blueberries, cream cheese and nuts!